Banana in coconut milk (kluai buat chi), Bananas are a fruit that has long been essential to Thai people. It crosses numerous cultures and encompasses a wide range of meals. Bananas in coconut milk are also one of the most popular Thai meals, which are prepared in every family and given to monks and for other festivals. It’s easy to come by in Thai dessert shops at a reasonable price.
Banana in coconut milk story
The Cavendish banana, Lady Finger banana, Musa balbisiana, Kluai Nam Wa, Pisang Awak banana (Kluai Nam Wa), and Lebmuernang banana are the most common banana species in Thailand. Because bananas are easy to come by, have a lot of nutrition, and are delicious, Thai people use them as a raw material for a variety of foods and desserts. Banana in coconut milk (kluai buat chi) contains a lot of nourishment from bananas, as well as the sweetness of palm sugar and the oiliness of fresh coconut milk, all of which Thais may find in the fields. Furthermore, the scent of pandan leaves was added to the mixture, giving it a pleasant aroma.
A Thai dessert is banana in coconut milk. Bananas, coconut milk, and sugar are the major ingredients in this dish. Thai people employed coconut milk as a food ingredient in the past, which led to the creation of this cuisine. Although the recipe calls for Pisang Awak, it can also be made with other types of banana. After laboring in agriculture, northern folks used to make Banana in Coconut Milk for their families. In their own dwellings, they employed banana-derived raw materials. They also bring bananas to the temple to create merit or to welcome visitors to the residence.
Banana with Coconut Milk: Nutritional Value
When we need to ingest something that will enter our bodies, we want it to be as beneficial as possible. Banana in coconut milk gives the body just what it needs, namely, nutritious content and other benefits.
First, 1 cup of banana in coconut milk contains 325 calories, 23 grams of protein, 36.4 grams of carbohydrates, and 18.8 grams of fat.
Second, one ripe banana has roughly 6.2 milligrams of vitamin C, or 10% of the daily value, and can be consumed whenever it is used in the dish. Although the amount of vitamin C in the body has decreased, it is still available for usage.
Third, 1 cup of banana in coconut milk provides around 5% of the daily fiber requirement.
Tip for Banana with Coconut Milk
First and foremost, we must select bananas that are not overly ripe, and we must sprinkle a little salt in a bowl of water to prevent the bananas from turning dark. Take the bananas in half with the peel on, remembering to cut off the top, and soak for 5-10 minutes in brine, then discard the brine. Boil the banana peels for 10-15 minutes to allow the rubber to float to the surface, preventing the bananas from turning black.
Ingredients: banana in coconut milk
12–14 bananas, ripe
2 1/2 cups of coconut milk (fresh)
1/2 cup of sugar.
2 tablespoons of salt, to taste
4 pandan leaves that have seen better days
5 cups of water.
How to cook Banana in coconut milk
Fill a brass pot or pan halfway with water. Add about 1/2 cup of jaggery to the sugar mixture. Bring salt and pandan leaves to a crumple, breaking up and tying them together.
To heat up, use a pot or pan. Stir over high heat until the syrup comes to a boil, then lower the heat slightly. Boil for 8-10 minutes, after adding the bananas.
It’s a great banana if the skin is ripe and the meat is soft and sensitive. Fill it with coconut milk. You must constantly stir. Don’t let it clump together.
To add taste, add pandan leaves, then scoop and consume.